One hour before roasting, remove the chicken from the brine and rinse with cold water. Allow bird to air dry for at least 30 minutes.
Preheat oven to 350 degrees.
Stuff the cavity of the bird with the onion, garlic cloves, and herbs if using.
Brush the outside of the bird with the olive oil.
Combine thyme, sage, garlic powder, paprika, pepper, and kosher salt. Sprinkle the outside of the bird with the seasoning mixture.
Roast chicken until skin is golden brown and the internal temperature reaches 165 degrees.
Allow chicken to rest for 15-20 minutes before carving.